Southwestern Grilled Chicken Salad

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Cilantro - chopped fine
1 teaspoon	5ml	Cumin - ground
1 teaspoon	5ml	Cayenne
		Salt and pepper
1 tablespoon	15ml	Cilantro - chopped
3		Red or green leaf lettuce
4		Chicken breast halves
1 1/2 cups	355ml	Cheddar - shredded
6		Tomatillo - chopped
1 1/2 cups	355ml	Monterey Jack - shredded
1/2 cup	118ml	Olive oil
3 tablespoons	45ml	Red wine vinegar
2		Ancho chiles - seeded

Recipe Instructions

Combine the first measure of olive oil, ground cumin, cayenne, the first measure of cilantro and salt (to taste) in a bowl. Remove the skin and bones from the chicken breasts. Rub the chicken with the olive oil and herb mixture.

Grill the chicken on both sides until tender (15 to 20 minutes). Set aside in a small bowl. Stir the chopped tomatillo, the second measure of olive oil, the red wine vinegar, the ancho chiles, the second measure of cilantro and salt and pepper to taste in a small bowl. Set aside.

Wash and dry the lettuce and tear into chunks. Arrange in a large bowl. Cut the chicken breasts into 1/2" thick slices and arrange in the center of the lettuce. Arrange the shredded Cheddar and Monterey Jack around the chicken. Pour the vinaigrette over the salad and serve.

Source:
Bobby Flay and Jack McDavid

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